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Stuffed Pork Medallions with Fig and Sage

Pork fillet stuffed with figs and sage, served alongside cannellini beans in tomato sauce and creamy garlic scallop potatoes.

DinnerItalianPorkMain CourseFigSage
Estimated Nutrition
Calories
1215
kcal / serving
4860 kcal total
Carbs
78.9g
per serving
315.6 g total
Fat
78.1g
per serving
312.2 g total
Protein
48.1g
per serving
192.4 g total
Cook Time
100
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
5
g
Brown Sugar
1 tsp
CondimentsSauces
30
ml
Cider Vinegar
2 tbsp
10
g
Dijon Mustard
2 tsp
30
ml
Cider Vinegar
2 tbsp for dressing
Dairy
425
ml
Double Cream
300
ml
Milk
10
g
Butter
for greasing
30
g
Butter
for frying
Fruits
8
piece
Dried Figs
small
LegumesPulses
400
g
Cannellini Beans
1 can, drained and rinsed
Liquids
250
ml
Marsala Wine
Meat
450
g
Pork Fillet
NutsSeeds
5
clove
Garlic
kept whole
1
1
Black Pepper
freshly ground, for seasoning
1
tbsp
Sage
roughly chopped
2
clove
Garlic
crushed
1
piece
Nutmeg
generous grating
8
leaf
Sage Leaves
OilsFats
30
ml
Extra Virgin Olive Oil
2 tbsp
90
ml
Olive Oil
for dressing
15
ml
Olive Oil
1 tbsp for frying
Vegetables
250
g
Red Onions
peeled and cut into 8 wedges
2
stalk
Celery
chopped into 2cm chunks
100
g
Sun-Dried Tomatoes
chopped
900
g
Potatoes
Maris Piper, peeled and finely sliced

Method

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